Print Pin
4 from 1 vote

Almond Flour Lemon Zucchini Loaf Cake

Almond Flour Lemon Zucchini Loaf Cake by Nourish Everyday - gluten free, dairy free and sugar free, this easy loaf cake is bursting with fresh lemon flavour and is deliciously sweet!
Course Healthy Baking
Cuisine bread, freezer friendly, gluten free, vegetarian
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings 1 loaf


  • 1 3/4 cup almond flour (175 grams)
  • 1/3 cup coconut flour (42 grams)
  • 1/4 cup granulated stevia (I used Nativa)
  • 2 tsp baking powder
  • 1/4 tsp bicarb soda
  • 1/2 tsp ground turmeric
  • 1/4 tsp salt
  • 2-3 lemons
  • 1 med-large zucchini (160 grams)
  • 4 eggs
  • 2 tbsp coconut oil, melted
  • 2 tsp vanilla extract
  • 1 tbsp coconut oil, melted
  • 1-2 tsp honey (or liquid sweetener of choice)
  • 1 tbsp lemon juice (reserved from cake ingredients)


  • Preheat oven to 160 C (fan forced) and line a loaf tin with baking paper.
  • Zest the lemons and finely chop the zest. Then, juice the lemons until you have just over 1/3 cup of juice. Set both aside. Grate the zucchini and set aside also.
  • In a large bowl, combine the almond flour, coconut flour, Natvia, baking powder, bicarb soda, salt and turmeric, ensuring there are no lumps. Add in a tablespoon of chopped lemon zest.
  • In a separate bowl, whisk together the eggs, coconut oil and vanilla extract.
  • Combine the egg mixture with the dry ingredients. As you're mixing them together, fold in the grated zucchini and almost all of the lemon juice, reserving just a tablespoon or so to make the glaze. (If you're not making the glaze you can just add it all in). You should end up with a thick batter that is of a wet, kind of mousse consistency
  • Scoop the batter into the lined loaf tin, and use the back of a spoon or your fingertips to press the batter evenly into the tin and smooth the top.
  • Bake for approximately 50 minutes or until the edges of the loaf are turning a dark golden brown and the centre feels firm to touch. Remove from the oven and cool on a wire rack.
  • To make the glaze, melt the coconut oil and whisk together with the honey and lemon juice. Use a pastry brush to spread the glaze over the top of the cake (if you don't have a pastry brush, simple drizzle it over with a spoon and then use the back of the spoon to spread it around a little, working quickly, before it sinks in too much). Sprinkle over a little of the leftover chopped lemon zest for decoration.


*in terms of a loaf tin size, I use what I think is a fairly standard size loaf tin of approximately 23 x 13 x 7 cm (9 x 5 1/2 x 3 inches). This will produce a wide, but not particularly tall loaf, as the batter does not rise a large amount (as is the case with many grain free, gluten free cakes). You could bake it in a smaller tin for a higher rise, or even pop it into a round or muffin tin (but reduce cooking time for the muffins – start checking at 30 minutes). 
**if you are unable to get your hands on granulated stevia or you would prefer not to use stevia, you could try making this recipe with coconut sugar. Coconut sugar is not as sweet as stevia so you may need to adjust the amount slightly